Mita

Latin American cuisine, only plant based. That's the premise behind this contemporary space set in the Shaw neighborhood. It's tasting menu only, but short and long formats ensure a fit. Chefs Tatiana Mora and Miguel Guerra share their creative spirit here, where influences span from Brazil and Bolivia to Colombia and dishes sport originality. A basket of arepas is a fun dish featuring a variety of textures and flavors with tasty sauces like guasacaca, cashew sour cream with chili oil, and butter made of chontaduro. Order the arracacia soup with a mushroom dashi layered with fava beans and sweet platano, or a creative watermelon crudo with white soy, cilantro and puffed quinoa. is inventive and bold, while a slice of mushroom terrine wrapped in greens with layers of potato delivers on umami, bite after bite.